Amarone della Valpolicella Classico Doc

Soil

Marble clay

Grape Variety

Corvina, Corvinone and Rondinella

Harvest

last two weeks of September by hand

Vinification

The grapes are placed in boxes of 4 kg of weight and put to dry for 90-120 days, in January the grapes are crushed followed by a slow fermentation process for 30-35 days.

Ageing

In oak barrels over a period of at least 24 months

Colour

Deep ruby red

Aroma

On the nose we smell of candied cherry and plums

Tasting notes

Complex taste of candied cherries, plums, dark chocolate, with delicate and balanced tannins

Pairings

Red grilled meat, game, matured cheese

Service Temperature

16°-18°C (61°-64,5°F)

Alcoholic Grade

15 %

Residual sugar

7 g/l

Total Acidity

6.2 g/l

Dry extract

23.5g/l

Cantina Franchetto